Originally Posted by JuanaCook
Thanks. Hells Kitchen serves risotto and scallops as an appetizer. What you describe make them seem more like a main which would be better considering it is just the two of us. I am so new to this, terminology and choices for ingredients like 'mild peppers' baffle me. Bell peppers are mild on the Scoville scale. Banana peppers or perperconcini's? Or something with even a little more kick?
Literally, any type of mild pepper would work. I like to use a mix of cubanelles, bell pepper (yellow, green and red) and poblanos. I find banana peppers outweigh the flavor of the scallops, so I don't use them for this dish.
Use a very hot searing grill and sear the scallops until lightly browned on the outside. 30 seconds per/side is usually good.
Grill the peppers and onion until limp, but still with a slight crunch.
Time it all so it's finished together.
A light BBQ seasoning is very good on this dish.